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Indian Cumin Soup

Cuisine: Indian
Courses: Dressings, Soup
Serves: 1 people

Recipe Ingredients

8 cups 1896mlWater
5 tablespoons 75mlCumin seeds
2 tablespoons 30mlLemons (small)
3 tablespoons 45mlCoriander seeds
1/2 teaspoon 2.5mlCayenne
1 1/2 teaspoons 7.5mlFreshly ground pepper

Recipe Instructions

serves 8

Put the water into a soup kettle. Add the cumin seeds and palce in a warm place for 8 to 10 hours or overnight. With a sharp knife, cut the skin and pith from the lemons. Remove the lemon pulp from the membranes and set aside.

Strain the cumin broth into a bowl and reserve. Place the soaked cumin seeds, coriander, cayenne, freshly ground pepper, the lemon pulp and 2 cups of cumin broth into a blender. whirl for about 3 minutes. Pour into a pan. Place over high heat and boil for 3 or 4 minutes. Add the remaining cumin broth. Remove from the stove and add salt. Allow the soup to rest for 1 hour in a warm place. Pour through a strainer once more. The soup may be served hot or cold.

author's note: This super-spice, sour soup is very, very strange to Western taste. Serve in small bowls.

New York Times Bread and Soup Cookbook by Yvonne Young


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